We just love jambalaya around here! So andouille seemed like an ideal sausage to make… we were right! It made my homemade jambalaya just that much better!!! The recipe for the jambalaya is HERE.
If you are grinding your own pork, check out the sausage basics post HERE.
6 pounds ground pork
4 Tablespoons minced fresh garlic
2 Tablespoons salt
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon chili powder
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/2 teaspoon thyme
1 Tablespoon smoked paprika
3 small bay leaves, ground
1/4 teaspoons dry sage, or 2 fresh leaves finely chopped
1 cup red wine
Mix seasonings in a small bowl. Add to ground pork and mix well until fully incorporated.
Chill immediately. Cook a small bit to check taste. Add more spices or more meat according to your taste. Know that they flavor will alter some after a few days.
Use within a day or two or freeze for longer storage.